Rotating your foods for each season is important in order to maintain your internal balance and energy. Just as every season you change and shift the clothes you wear, it’s also important to shift your foods! Right now with the chilly wind and temperatures dropping even more as the sun goes down, it’s a great time to make and enjoy this easy-to-digest, winter-warming recipe. My All Veg Potato and Leek Soup Recipe is one you will want to return to time and again. Filled with cell-building vitamins and cleansing properties, this is a perfect recipe to warm you up!
Let’s find out more about…
The Hearty Potato
Potatoes are an important food staple and the number one vegetable crop in the world! It’s a good thing they are available year-round, since they are loved by so many as a hearty source of fuel and also for their versatility in being, mashed, broiled, or baked.
The potato belongs to the Solanaceae or nightshade family and the swollen portion of the underground stem—which is called a tuber—is designed to provide food for the green leafy portion of the plant. What’s pretty amazing is that the potato plant will bear an inedible fruit resembling a tomato, if allowed to flower and fruit (pretty neat, huh?).
Packed with nutrition, potatoes are among the most popular of all the root vegetables. Low in fat and high in health and beauty-promoting dietary fiber, potatoes are a rich source of B vitamins as well as vitamin C, and vitamin K.
Potatoes are an excellent source of healthy, energy-giving complex carbohydrates, and contain good amounts of certain essential minerals like—iron, manganese, magnesium, phosphorous, copper and potassium.
The Meek Leek
Like garlic and onions, leeks belong to a vegetable family called the Allium vegetables. Because leeks are related to garlic and onions, they do contain many of the same beneficial health compounds, but may be less mentally aggravating, as Ayurveda believes, as they are more mild.
Sad to say, leeks haven’t received the same standing ovation as the prized garlic and onion, from a physical health perspective, but that doesn’t mean we have to ignore their benefits. These guys have their share of substantial polyphenol content, which help in many areas, like—lowering blood pressure and cholesterol, improving arterial flexibility, artery (endothelial) function, and life span, and in preventing platelet clumping (I don’t know about you, but I think leeks are worthy of being eaten!).
Even if not highly recognized by researchers, remember—leeks still belong to the same allium vegetable family as onions and garlic, and contain many healthy and supportive substances similar to their fellow allium friends, while being a bit more mild…and perfect for this recipe!
This time of year, I feel it’s very important to incorporate warming foods into your diet, and what a great soup to indulge in when craving something comforting. You will be able to make this simple soup in no time flat, and will feel good about filling up your belly with beautifying ingredients!
See full recipe below…
- 1 Tbs. coconut oil
- 3 large leeks, cleaned and chopped
- 32 oz. vegetable broth
- 2 lb. russet potatoes, peeled and chopped
- 2 bay leaves
- ¼ c. fresh parsley, chopped, plus more for serving
- Freshly ground black pepper, to taste
- Sea salt, to taste
- Coconut milk, for serving
- Heat the coconut oil in a soup pot. Add the leeks and sauté over medium-low heat until translucent.
- Add the broth, potatoes, bay leaves and parsley and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 minutes. Season to taste with salt and pepper.
- Serve in bowls with coconut milk drizzle, parsley or slivered fresh leek and fresh black pepper.